Eight inches of windcake
By VicentaLakin
Recipe Recommendations
- eggs 5 pieces
- white granulated sugar 60 grams
- corn oil 65 grams
- milk 70 grams
- low-gluten flour 100 grams
- lemon juice few drops
- milk fragrance
- roast
- an hour
- senior
Steps for Eight inches of windcake
1
Emelie and yolk are separated。
2
Corn oil and milk pour into the yolk bowl。
3
Smash it evenly with eggs。
4
Sifted in low-banded flour。
5
It's evenly mixed with an egg。
6
Eggregation: 1/3 white sugar when fish eyebrows appear。
7
When soap bubbles appear, one third of white sugar is added。
8
Add the remaining one third of the white sugar when the texture appears。
9
Lifting an egg beater, when there's a small bend in the egg, has a hard hair and can make a twilight cake。
10
A third of the protein cream was taken with a razor and poured into the yolk paste。
11
It's a very smooth mix。
12
A smudged cake pours into the remaining protein cream。
13
仍It's a very smooth mix。
14
A preheat oven pouring into an 8-inch mould and shaking the bubble (45°C above)。
15
Put the mold in the oven for 60 minutes。
16
The finished chart。